The BEST Homemade Biscuit recipe you’ll ever try! These easy, homemade biscuits are soft, flaky, made completely from scratch and can be on your table in about 15 minutes! A weekend staple in our house! Love all things breakfast? Me too! Make sure to give my amazing Fluffy Buttermilk Pancakes and Lemon Blueberry Scones a try!
Almost every weekend I whip up a batch of these easy homemade biscuits. It’s by far my favorite biscuit recipe and since it’s so easy, we make them all the time.
There is nothing quite like a warm, buttery, flaky biscuit straight from the oven that you can slather with butter and jelly, make into a biscuit breakfast sandwich, or enjoy with sausage gravy. I used to buy the mixes (and I’m sure I will pick up a box in the future again) but with a biscuit recipe this easy, it’s just as easy to make biscuits from scratch.
This easy biscuit recipe has never failed me and after much tweaking it is my go-to biscuit recipe. The biscuits rise up nice and fluffy and the copious amounts of butter ensure a tender, delicious biscuit each and every time.
What Ingredients Do I Need for Homemade Biscuits
Not a whole lot! And I’m pretty sure you have most, if not all, of these on hand in your pantry. The one ingredient you may see in this list that could be a little unfamiliar is the cream of tartar. I use it in my Snickerdoodles recipe and love it in biscuits but if you don’t have it on hand, please, don’t let that stop you from making this biscuit recipe. Go ahead and omit it from the recipe.
You’ll notice this list is very similar to the ingredients used in my scones recipe. My scones call for heavy cream instead of whole milk and a more substantial amount of sugar.
I should also note that my brother makes these biscuits every weekend and doesn’t use the egg, like, EVER. In fact, neither does my little sister. If you want to leave it out, go ahead.
- all-purpose flour
- sugar
- salt
- baking powder
- cream of tartar
- COLD butter
- egg
- milk
Tips for Making Biscuits
- The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. You want to handle the dough as little as possible because we want that butter to stay cold.
- I use two methods tor incorporate the butter into the flour mixture.
- One is to cut the butter into small pieces, refrigerate or freeze until ready to use, and then use a pastry cutter to cut the butter into the mixture when ready.
- The second is grating frozen butter with a box grater and then stirring it into the flour mixture.
- Both work great so use the method you prefer. Don’t go too crazy here – you want to see small, pea-sized pieces of butter throughout the dough.
- To keep the butter from melting at all, use a cold egg and cold milk as well.
- The dough is going to be sticky so you want to generously flour the surface before turning your dough out onto it. I also sprinkle some flour on top before working with the dough.
- You can either use your hands to pat the dough out, or, if you prefer, use a rolling pin to very gently roll the dough out. I always just use my hands because at this point, they’re already a mess. If the dough is sticky, just sprinkle on additional flour, about a tablespoon at a time.
Can I Use Buttermilk in this Biscuit Recipe?
Yes, you absolutely can and we frequently do. Since buttermilk is thicker than regular milk, you will need slightly more to get the dough to the right consistency. Start with one and one-quarter cup and add more as needed.
To get a nice, tall biscuit, I like to pat the dough out to 3/4 to 1 inch thickness and cut with a biscuit cutter. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.
Baking the biscuits is super quick – just about 10 minutes is all you need. I like to bake my biscuits on parchment paper but if you don’t have that on hand, lightly grease your baking sheet.
For extra yumminess, brush the tops of the biscuits with melted butter…
And serve with jams and jellies for a serious treat.
What You’ll Need to Make Biscuits
- A baking sheet that can handle the size of the scones.
- Biscuit cutter so you get nice evenly sized biscuits.
- Parchment paper makes removal of these biscuits painless and ensures they come off in one piece.
- A pastry cutter makes quick work of cutting the butter into the flour. Two knives or forks will also work or you can use a box grater.
- A pastry brush to brush on melted butter when the biscuits are hot from the oven.
More favorite breakfast recipes:
- The BEST Fluffy Buttermilk Pancakes
- Ham and Cheese Hash Brown Breakfast Casserole
- Baked Cherry Cheesecake French Toast
- Peanut Butter Banana Chocolate Chip Muffins
- Lemon Blueberry Scones
How To Make Biscuits
Perfect Homemade Biscuits
Ingredients
- 3 cups all-purpose flour
- 3 tbsp sugar
- 1/2 tsp salt
- 4 tsp baking powder
- 1/2 tsp cream of tartar
- 3/4 cup COLD butter
- 1 egg
- 1 cup whole milk
Instructions
- Preheat oven to 450 degrees.
- The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.
- Combine the dry ingredients in a large bowl.
- Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough.
- Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.
- Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
- Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.
- Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.
- For extra yumminess, brush the tops of the biscuits with melted butter...
Video
Nutrition
Recipe originally published May 22, 2012.
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Have a great day!
Denise says
Awesome 👍😀
My biscuits came out perfect and my family really enjoyed them. I had to make a second batch of them . Thank you for sharing.
Trish - Mom On Timeout says
So glad you enjoyed the biscuits Denise!
Adah says
Lovely recipe! Thank you for sharing! I followed it exactly and found it to be perfect.
Candybravo says
I have parchment paper but the box says 420 degrees max and your recipe says 450 degrees. I’m not comfortable using the paper with this discrepancy.
Trish - Mom On Timeout says
Then use a silicone baking mat or don’t use the parchment.
John Santarsiero says
First time making a biscuit , wow, it was so easy and came out perfect ,I also substituted the milk for heavy cream because it’s all I had , I cut it with a tiny bit of water and it was awesome …. Thanks for the recipe , it is now a favorite in my wheelhouse .
Trish - Mom On Timeout says
Appreciate this SO much! Have a great weekend!
Tony Teasley says
My parchment paper from DG is rated for 400 deg. max, and I used it anyway. No issues. This was my first ever attempt making homemade biscuits. Easy and delicious. The only change I made was using Buttermilk. My Grandma would have been proud of me. Thanks for sharing.
Alejandro says
It looks amazing!! But I’d like to know if Theres anything I can replace cream of tartar with? I cant find it 😢😢😢
Trish - Mom On Timeout says
You can omit it from the recipe without any issues Alejandro – no biggie 😊
Charlotte says
Oh my gosh! I made these for our tea tonight and I’m astounded they were absolutely fantastic!! I’d only ever had biscuits twice before; Denny’s and the Original Pantry Cafe in Los Angeles, they absolutely paled in comparison to these! Light, fluffy, delicious and a little flaky!
I don’t have a pastry cutter but cut my butter into the dry mix with a fork which is how I usually make crumble topping.
Abigale says
These are by far the best biscuits I’ve ever made! They are so flakey and buttery, perfect with jam or made into a breakfast sandwich.
Aimee says
Easy recipe and it made delicious biscuits to eat with jam (or nutella which is my kiddos favorite). But not so great with gravy because of the sugar in the recipe – next time I’m making with gravy, I will omit the sugar or just use 1 tbsp. I had a small biscuit cutter and the smaller size baked up super quick! Thank you!
Grace says
I’m planning on making these for tomorrow morning. For a perfect biscuit in the morning, would you suggest just making them the night before? Or could I refrigerate them after cutting them out and bake in the AM? Thanks!
Trish - Mom On Timeout says
They don’t take long to make at all Grace so if you can, I would just do make and bake in the morning. If you’re not going to do that, then I would suggest refrigerating the dough and baking the following morning.
Laine says
Great biscuits. The night before, I shave the butter and refrigerate. The dry ingredients are measured in a bowl too. In the morning it’s fast … and always delicious.
Clare says
Super yummy! One batch salted butter and another unsalted. Salted butter made a more savory biscuit. Unsalted a bit bland. Certainly my go to recipe. Thank you.
Melissa says
Do these biscuits come out just as well when using 2% milk?
Trish - Mom On Timeout says
They totally work with 2% milk but I do prefer using whole or buttermilk if I have it.
Kelly says
Thank you! They were delicious!
Trish - Mom On Timeout says
So glad you enjoyed the recipe Kelly!
Robin Harris says
What else can I use to make biscuits dont have a cutter
Trish - Mom On Timeout says
A glass is what my mom always used so that works fine. She used to dip it in flour in between cutting the biscuits 🙂
Joy says
The instructions were spot on for perfect biscuits. I will say the baking time seemed almost double what you mentioned, though. I turned up the heat to 475 to finish them off. That worked. Thanks so much for sharing!
MK says
Excellent but a little sweet with 2.5 T sugar – will cut down a bit more next time.
Heather says
i think i will be leaving the sugar out of these.
just a personal preference.
Janet Ligas says
Just made these biscuits for the second time, they really come out well. The only thing I would do is reduce the amount of sugar, probably just a personal preference. Thanks for the great recipe.